Bruschetta Dip
Bruschetta Dip is a fresh, creamy appetizer that brings summer flavors to any occasion. This creamy tomato dip combines vibrant tomatoes and basil with a tangy cheese base for an irresistible bite.
Ingredients
Bruschetta Topping:
- 4 Roma tomatoes cored and diced
- ¼ cup 15g fresh basil leaves, finely chopped
- 1 garlic clove minced
- 1 tbsp 15ml extra virgin olive oil
- 1 –2 tsp 5–10ml balsamic vinegar
- Pinch of salt
Cheese Mixture:
- 8 oz 225g feta cheese block, crumbled
- 4 oz 115g cream cheese, softened
- ½ cup 120g sour cream
- 1 garlic clove minced
- 1 tbsp 15ml fresh lemon juice
- 1 tbsp 15ml olive oil
- Pinch of salt
Garnish:
- Extra chopped basil leaves
- Pinch of red pepper flakes
- 2 tbsp 10g freshly grated Parmesan cheese
Instructions
Prepare Bruschetta Topping
- I core and dice 4 Roma tomatoes into small cubes, removing seeds if desired to reduce moisture. In a medium bowl, I combine the tomatoes with ¼ cup chopped basil, 1 minced garlic clove, 1 tbsp olive oil, 1–2 tsp balsamic vinegar, and a pinch of salt. I toss gently and let it marinate for 10 minutes to meld the flavors.
Blend Cheese Mixture
- In a food processor, I blend 8 oz crumbled feta, 4 oz softened cream cheese, ½ cup sour cream, 1 minced garlic clove, 1 tbsp lemon juice, and 1 tbsp olive oil for 3–4 minutes until smooth, scraping down the sides as needed. I taste and add a pinch of salt if necessary, mindful of feta’s saltiness.
Assemble Dip
- I spread the cheese mixture evenly in a shallow serving dish, creating a creamy base. I spoon the marinated bruschetta topping over it, ensuring even distribution.
Garnish and Serve
- I sprinkle extra chopped basil, a pinch of red pepper flakes, and 2 tbsp grated Parmesan on top. I serve immediately with crackers, pita chips, or toasted baguette slices.